FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaowei Peng,Chenhao Jiang,Xunyao Zhang,Huijing Chen,Jianquan kan
Huajiao seed oil exhibits remarkable nutritional value owing to its abundant content of unsaturated fatty acids. However, its susceptibility to oxidative degradation continues to be a critical concern. Therefore, this study investigated the basic quality of Huajiao seed oil at varying oxidation degrees and dynamically tracked changes in its volatile compounds and lipid profiles using flavoromic and lipidomic approaches. During oxidation, seed oil color gradually shifted from orange-yellow to light yellow. Additionally, the α-tocopherol, squalene, and carotenoid levels progressively declined. After 15 days of oxidation, the linoleic and α-linolenic acid content markedly decreased, whereas the oleic acid, ( E )-2-hexenal, and ( E,E )-2,4-decadienal contents substantially increased. Flavoromic analysis revealed that aldehydes were the primary volatile compounds generated during oxidation. Lipidomic data demonstrated that saccharolipid levels considerably increased during oxidation, whereas glycerolipid levels markedly decreased. Overall, this study enhances the understanding of the oxidation process in Huajiao seed oil, which is of great significance for effectively inhibiting or delaying its oxidation.
研究领域:
食品科学
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分析化学
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脂质组学
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风味化学
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氧化稳定性
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植物生物化学
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产品关联
DOI
PubMed
高影响因子
Microorganisms
·
2025
·Vol. 13
·期 4
·760
·
IF 4.2
Jie Cheng,Long Tan,Yaxin Han,Mengya Hou,Zhenxia Zhu,Xiu Zhang,Qing Guo,Kaidian Zhang,Jiashun Li,Yang Zhang,Chaobo Zhang
Zanthoxylum bungeanumleaves were regarded as a waste byproduct for a long period of time, yet their functional components presented potential as novel antimicrobial agents. However, their effectiveness in controlling algal blooms remains unexplored. In this study, the inhibition effect ofZ. bungeanumleaf extracts on algal blooms was firstly demonstrated, and the flavonoid profiles of the leaf extract were identified using non-targeted metabolomics analysis. Then, response surface methodology was performed for extraction to further evaluate the feasibility of industrial application. Specifically, the effects of extracts on the cell density, photosynthetic efficiency, and antioxidant activity ofTetrodesmus obliquuswas investigated. The results showed that the extraction yield of flavonoids fromZ. bungeanumleaves reached 6.85% under the optimized conditions of an ultrasonic power of 600 W, an LSR of 20:1 mL/g, an ethanol concentration of 77.5%, an ultrasonic duration of 18 min, and an ultrasonic temperature of 80 °C, which significantly decreased the Fv/Fm and PIabs values by 54.60% and 98.22%, respectively, after exposure ofT. obliquusto 40.0 mg/LZ. bungeanumleaf extract for 66 h. Meanwhile, treatment withZ. bungeanumleaf extract at a dose of 40.0 mg/L generated T-AOC values that were 4.0 times higher than the control without the addition ofZ. bungeanumleaf extracts. These results suggest thatZ. bungeanumleaf extracts could be used in the development of potentially effective biological algicides. Our study provides data to support the development of algicides and realizes the resource application ofZ. bungeanumleaf waste, achieving a synergistic outcome of both economic and ecological benefits.
研究领域:
植物学
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环境科学
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生态学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2025
·
IF 3.9
Yan Yu,Yan-Ping Liu,Jin-Fen Zheng,Xi-Jin Yang,Qi-Ju Shao,Dan Wang,Luo-Wei Wang,Fu-Zhen Li,Lan Yu,Rong-Xiang Chen
The phenolic components in Zanthoxylum bungeanum leaves have been shown to contribute significantly to their antioxidant activity. However, the specific contribution of individual monomeric components to this activity remains unclear. This study employed two-dimensional liquid chromatography with electrochemical detection and tandem mass spectrometry (2D-LC-ECD-MS/MS) to rapidly screen and identify these components. A total of 31 antioxidant components were identified, including proanthocyanidins, chlorogenic acids, and flavonoids. The fractions collected from the first-dimension showed significant radical scavenging capacity, with a strong correlation between the response of ECD and antioxidant activity. Eleven compounds were quantitatively analyzed in 24 batches of samples using LC-ECD. While the chemical composition of samples across regions was highly similar, significant differences in content were observed. Quercitrin was the most abundant compound (0.076–3.547 mg/g), significantly higher than other phenolic compounds (p < .05). Samples from the Yuci region of Shanxi exhibited a 75% higher concentration of proanthocyanidins than those from Qianxinan, Guizhou (p < .05), highlighting significant regional variations. This study screened and identified antioxidant components in Zanthoxylum bungeanum leaves and evaluated the quality of samples across origins. The methodology also provides a reference for investigating antioxidants in other edible and medicinal plants.
研究领域:
植物学
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分析化学
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药用植物研究
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产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 7
·1155
·
IF 5.1
Lian He,Yuwen Yi,Hongfeng Jia,Chengjian Xu,Mingfeng Qiao,Xuemei Cai,Sze Ying Leong,Nallammai Singaram,Sook Wah Chan,Hua Peng
Sichuan pepper is known for its unique aroma and tingling, numbing sensation, making it a key ingredient in Sichuan cuisine. This study explored the effect of harvest periods on the quality of Sichuan pepper at five selected harvest periods (LSA (early harvest), LSB, LSC, LSD, and LSE (late harvest)) along the 24 solar terms in the traditional Chinese lunar calendar. Apart from evaluating their physicochemical and volatile profiles, the growth characteristics, polyphenol and flavonoid contents, antioxidant properties, and free amino acid and other nutrient concentrations in these peppers were also analysed. Results showed that the moisture content, weight, and shape of Sichuan peppers improved progressively, peaking at the LSE harvest period. Throughout maturation, the energy content of the Sichuan pepper remained stable. Polyphenols and flavonoids, indicators of antioxidant capacity, increased in later harvest periods. A total of 18 amino acids were detected in Sichuan pepper. Proline was the most abundant amino acid, followed by serine, arginine, and glutamic acid, accounting for 83% of the total amino acids. Based on the taste threshold values of amino acids, a taste activity value (TAV) analysis of the amino acids was conducted. The TAV analysis of arginine and glutamic acid were greater than 1, indicating their significant contribution to the bitterness and umami taste, respectively. Through the principal component analysis of the electronic tongue, it was found that Sichuan pepper picked in late July (LSA stage) had a significant difference from that picked in September (LSD and LSE stages), while the difference in taste characteristics between Sichuan pepper in early September and late September was relatively small. Terpenes were the primary volatile compounds, and the number of compounds increased as the harvest period was delayed. PLS-DA analysis revealed that D-limonene had the highest VIP value, indicating its significant contribution to the overall odour of Sichuan pepper, and thus can serve as an indicator for assessing the maturity of Sichuan pepper. This study offers valuable insights for optimising the harvesting period of Sichuan pepper and serves as a theoretical reference for enhancing the development of the seasoning industry.
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
Journal of Cleaner Production
·
2021
·
IF 9.297
Zi-Hui Cai,Jian-Dong Wang,Li-Tao Wang,Su Zhang,Xin-Yu Yan,Yan-Qiu Wang,Peng-Quan Zhao,Li-Na Fu,Chun-Jian Zhao,Qing Yang,Dong Meng,Yu-Jie Fu
Green vortex-assisted octanoic acid-ethanol-water supramolecular solvents (OAEW-SUPRAS) were developed for the simultaneous extraction of six phenolics and hydroxy-α-sanshool (HAS) from Zanthoxylum bungeanum Maxim. peels (ZBMP). The formation of OAEW-SUPRAS was composed of reverse micelle droplets with different sizes, which were caused by desolvation and aggregation. OAEW-SUPRAS were characterized by microscopy and fourier transform infrared spectroscopy. OAEW-SUPRAS can quickly extract active ingredients with different polarity and obtain excellent extraction yields (9.62 mg/g for phenolics and 41.08 mg/g for HAS). The proposed method was reliable (determination coefficients >0.99), precise (intra-day precision <5.04% and inter-day precision <7.29%) and accurate. The accuracy of the method ranged from 96.1 to 107.5%. The established secondary kinetic models (R 2 > 0.99) were proved a good fit with the extraction process. Under the optimal conditions, the efficiencies of active ingredients extracted by OAEW-SUPRAS were substantially higher than conventional organic reagents and the OAEW-SUPRAS extracts also showed a high antioxidant capacity (IC 50 = 1.49 mg/mL). Finally, the extraction solvent and target compounds were easily recovered and enriched.
研究领域:
化学
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药学
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食品科学
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环境科学
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产品关联
DOI
高影响因子
Scientific Reports
·
2024
·Vol. 14
·期 1
·1-12
·
IF 3.8
Cheng Jie,Xu Chengshuai,Sun Yang,Yu Qiuhan,Ding Shuo,Wang Yucai,Wei Wenxue,Xu Wei,Zhang Chaobo,Gong Donghui
Water eutrophication has emerged as a pressing concern for massive algal blooms, and these harmful blooms can potentially generate harmful toxins, which can detrimentally impact the aquatic environment and human health. Consequently, it is imperative to identify a safe and efficient approach to combat algal blooms to safeguard the ecological safety of water. This study aimed to investigate the procedure for extracting total flavonoids from Z. bungeanum residue and assess its antioxidant properties. The most favorable parameters for extracting total flavonoids from Z. bungeanum residue were a liquid–solid ratio (LSR) of 20 mL/g, a solvent concentration of 60%, an extraction period of 55 min, and an ultrasonic temperature of 80 °C. Meanwhile, the photosynthetic inhibitory mechanism of Z. bungeanum residue extracts against M. aeruginosa was assessed with a particular focus on the concentration-dependent toxicity effect. Z. bungeanum residue extracts damaged the oxygen-evolving complex structure, influenced energy capture and distribution, and inhibited the electron transport of PSII in M. aeruginosa . Furthermore, the enhanced capacity for ROS detoxification enables treated cells to sustain their photosynthetic activity. The findings of this study hold considerable relevance for the ecological management community and offer potential avenues for the practical utilization of resources in controlling algal blooms.
研究领域:
环境科学
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植物化学
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水生生物学
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DOI
PubMed
高影响因子
Foods
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2025
·Vol. 14
·期 9
·1639
·
IF 5.1
Jingjing Huang,Haiqiu Wei,Zhang Luo,Liang Li,Zhendong Liu,Ningning Xie
The mechanistic effects ofZanthoxylum bungeanumon the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose–response analysis usingZ. bungeanumaqueous extraction (ZBAE) containing 36.97 mg GAE/g polyphenols, applied at concentrations from 0.125% to 1.20% in the meat paste. Optimal textural enhancement was achieved at 0.25% ZBAE, as proved by significantly improving water holding capacity (1.77% increase), hardness (139.87% increase), and gel strength (46.04% increase) relative to the control group (p< 0.05). Specifically, this concentration: (i) promoted protein molecular rearrangement of by enhancing hydrophobic interactions (33.33% increase) and hydrogen bonding (287.99% increase); (ii) induced conformational transitions fromα-helix (42.62% decrease) toβ-sheet formations (21.11% increase); and (iii) generated a homogeneous three-dimensional protein network characterized by a fractal dimension of 2.769 ± 0.006 and a porosity of 38.350 ± 0.333%. The addition of natural polyphenols from Z.bungeanummay optimize the textural quality of processed meat products.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 11
·1661
·
IF 5.561
Ruijia Liu,Nan Qi,Jie Sun,Haitao Chen,Ning Zhang,Baoguo Sun
Fried pepper (Zanthoxylum bungeanumMaxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatures and different frying times on the volatile composition and odor characteristics of FPOs, descriptive sensory analysis (DSA), solvent-assisted flavor evaporation–gas chromatography–mass spectrometry (SAFE–GC–MS) and electronic nose (E-nose) were used to analyze the FPOs (FPO1–FPO4 represented the pepper oil fried at 110 °C, 120 °C, 130 °C, and 140 °C; FPO5–FPO7 represented the pepper oil fried for 10 min, 20 min and 30 min). The results showed that FPO3 and FPO6 had strong citrus-like and floral aromas and exhibited significant advantages in sensory attributes. A total of 46 volatile compounds were identified by SAFE–GC–MS; among them, FPO3 and FPO6 had a higher volatile compound content.β-Caryophyllene was detected in only FPO3 and FPO6; linalool was higher in FPO3 and FPO6, which might cause them to exhibit stronger floral and citrus-like aromas. The presence of (2E,4E)-2,4-decanedienal would be one of the reasons for the strong fatty aroma exhibited in FPO4 and FPO7. FPO3 and FPO6 were associated with citrus-like and floral aromas by partial least squares regression (PLSR) analysis, which agreed with the sensory evaluation results.Keywords:fried pepper oil;frying temperatures;frying times;GC–MS;odor;aroma profiles
研究领域:
食品科学
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化学工程
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感官分析
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY A-CHEMISTRY
·
2023
·
IF 4.3
Shihua Liao,Xiang Long,Yanshun Ma,Shaogui Wu,Jiayang Wang
Multicolor fluorescent carbon dots (CDs) have wide application prospects in many fields. Presented herein reported a synthesis of multicolor fluorescent CDs using zanthoxylum bungeanum as a carbon precursor. By changing the nitrogen sources, blue, green, and red fluorescent carbon dots (B-CDs, G-CDs, and R-CDs) with stable optical properties and high quantum yields (QY) were synthesized. Their emission wavelengths are 492 nm, 523 nm, and 601 nm respectively and their QYs were measured to be 13.1%, 11.2%, and 9.8%, respectively. These CDs exhibit good salt resistance, photobleaching resistance, and chemical stability. These characteristics make them suitable for various applications, particularly in the field of anti-counterfeiting fluorescent ink. This study provides an economic and efficient strategy for synthesizing multicolor fluorescent CDs derived from natural products, highlighting the potential for producing multicolor CDs and enhancing their application value.
研究领域:
材料科学
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化学
·
植物学
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产品关联
DOI
高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2026
·
IF 4
Jingjin He,Ziqi Zhu,Xinmin Pan,Junhui Xie,Peiyuan Li,Haiyi Zhong
This study extracted Znthoxylum bungeanum essential oil via steam distillation, with the extraction process optimized using Response Surface Methodology (RSM) and machine learning techniques. The results indicated that the optimal conditions predicted by RSM were a distillation time of 92 min, an ultrasonic time of 25 min, and a liquid-solid ratio of 11.6 mL/g, yielding a predicted extraction rate of 2.77% and an actual rate of 2.92%. The Artificial Neural Network (ANN) model predicted optimal conditions as a distillation time of 117 min, an ultrasonic time of 30 min, and a liquid-solid ratio of 1:8, giving a predicted yield of 3.01% and an actual yield of 3.06%. The Random Forest model suggested conditions of 75 min, 30 min, and a ratio of 1:10, corresponding to a predicted yield of 2.99% and an actual yield of 2.74%. The chemical composition of the essential oil obtained under the optimal process was analyzed by GC-MS, identifying γ -terpinene (14.7294%), 3-carene (14.1696%), and linalool (13.574%) as the major components. Antimicrobial assays demonstrated that the essential oil exhibited significant inhibitory effects against S.aureus and E.coli , indicating its potential as a natural antibacterial agent. Furthermore, antioxidant activity tests showed that at a concentration of 40 mg/mL, the ABTS⁺ radical scavenging rate reached 92.81%. At 80 mg/mL, the scavenging rates for DPPH and hydroxyl radicals were 94.57% and 68.33%, respectively, demonstrating strong radical scavenging capacity. The essential oil also displayed considerable ferric ion reducing power.
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DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Huiyu Jiang,Wei Zeng,Hongwen Mei,Wen Zhang,Xing–Xiang Ji
This study investigates the use of flavonoid-rich extracts from Zanthoxylum bungeanum pericarps (ZBPFs) for sustainable dyeing and functionalization of cationized cotton fabrics. The extracts were obtained through ethanol/water extraction and purified using macroporous resin, with flavonoids such as rutin, astragalin, coumarin, baicalin, and quercetin making up over 72 % of the total composition. Stability tests revealed that ZBPFs were stable under neutral or mildly acidic conditions but were highly sensitive to reducing agents, prolonged light exposure, and metal ions. Cotton fabrics modified with 3-chloro-2-hydroxypropyl trimethylammonium chloride and dyed with ZBPFs reached a maximum color depth (K/S value) of 12.5 at 5 % owf. Fabrics dyed with 2 % owf ZBPFs demonstrated excellent UV protection (UPF of 115.54), antioxidant activity (98.1 % radical scavenging), and antibacterial efficacy (over 98 % against E . coli and S . aureus ). The adsorption of ZBPFs onto cationized cotton fitted both the pseudo-second-order and Sips models. This indicates that chemical adsorption is the predominant mechanism and suggests multiple interactions between the ZBPFs and the fabric. The dyed fabrics exhibited high stability in rubbing and washing fastness, although their light fastness was comparatively lower. Further, washing with potassium aluminum sulfate significantly diminished the antioxidant and antibacterial properties, while washing with other solutions, such as tap water and deionized water, showed minimal effects on performance. This research highlights the potential of ZBPFs as a stable, bioactive, and environmentally friendly dye, offering considerable functional and ecological benefits in textile applications.
研究领域:
纺织科学
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天然染料研究
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生物化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Chi Zhao,Fengju Zhang,Shanbo Chen,Wen Hu,Ling Dong,Yuejun Zhao,Mei Han,Zhihua Li
Hanyuan Zanthoxylum bungeanum (HZB) is a well-known spice in China because of its unique taste and aroma. Fresh HZB needs to be dried immediately for preservation and long-term utilization; however, different drying processes may cause significant differences in the quality. In this study, the effects of sun drying (SD), hot-air drying at 50 and 60 °C (HAD-50 and HAD-60), and vacuum-freeze drying (VFD) on the color, total phenolic content (TPC), total flavonoid content (TFC), total alkylamide content (TAC), antioxidant activities, volatile organic compounds (VOCs), fatty acids (FAs), and the phenolics of HZB were evaluated. The results revealed that the SD-treated sample had the lowest antioxidant activities and total VOC content. In contrast, the highest total VOC content of dried HZB was obtained by HAD-50, but it decreased significantly ( p < 0.05) with an increase in the drying temperature (HAD-60). The sample treated with VFD had the highest color ( L* , a* , b* ), TPC, TFC, TAC, antioxidant activities, total FAs content, four phenolics (epicatechin, rutin, hyperoside, and quercitrin) content. Overall, the results provided new insights into the effect of the drying method on the quality of HZB.
研究领域:
食品科学
·
植物化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）